Bulk Italian Sausage

• 2 1/2 pounds pork shoulder butt portion, trimmed and cut into large chunks
• 1/2 tablespoon kosher salt
• 1 tablespoon star anise dried
• 1/2 teaspoon black pepper freshly ground
• 18 teaspoon cayenne pepper
• 1/2 teaspoon oregano dried
• 1/2 teaspoon thyme dried
• 2 tablespoons water
• 1/2 pound pork fat cut into large chunks
• 4 cloves garlic peeled

1. Put the pork into a large bowl.
2. Add the salt, anise, peppers, oregano, thyme, and the water.
3. Mix well to coat the meat.
4. Work the seasoned pork, pork fat, and garlic through a meat grinder, using the disc with the largest holes and alternating ingredients as you grind.
5. The Italian Sausage may be stored for up to 5 days in the refrigerator or 6 months in the freezer.

pork shoulder butt portion, kosher salt, black pepper, cayenne pepper, oregano, thyme, water, pork, garlic

Taken from recipeland.com/recipe/v/bulk-italian-sausage-41528 (may not work)